Christmas Morning Muffins - MS Word document for downloading

This is a “Nigella recipe” I came across some years ago, which tastes and smells so wonderfully Christmassy. It’s those spices! As we have the Mincemeat Loaf on Christmas morning (see previous posting), I make these Christmas Morning Muffins on Boxing Day and New Year’s Day. They make a special start to the day for so little effort. This recipe works well with cranberries or mixed dried fruit. If this mixture is too heavily fruited for your taste, halve the quantity of fruit.

Nigella suggests you measure out the fruit, flour, baking powder, bicarb and sugar the night before, so all you have to do in the morning is melt the butter, and mix together with the orange juice, milk and eggs in the morning. This works well. On the other hand, you can measure everything out in the morning in the time it takes for the oven to heat up.

Makes 12

Preparation time: 15 minutes, if measuring and making all in one go.

Cooking time: 20-25 minutes at 200°C - Gas Mark 6.

You will need a bun/muffin tray and 12 muffin cases.

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Microwave Christmas Pudding - MS Word document for downloading

The last Sunday before Advent is Stir-up Sunday, and has come to be accepted as the day when people “stir up” the Christmas Puddings. It takes its name from the traditional prayer for the day, “Stir up, we beseech thee, O Lord, the wills of thy faithful people”. I’ll add the photograph after I have made the Pudding on Sunday.

Christmas Pudding recipes often rely on steaming for hours, usually 4-8. Sufficient reason alone to go and buy one! Here’s a delicious recipe that can be cooked on the day in about 10 minutes, or made a month before and reheated. This recipe is from a “BBC Good Food reader”, Anne Payne. Yes, it does take a while to measure out the ingredients, but as you will see, this is done in two stages. If time is really short, use 270g (10oz) mixed dried fruit, instead of measuring the currants, raisins and sultanas separately.

It is traditional to flambé the pudding with brandy. I read recently that Fanny Craddock advised using vodka instead, because it burns for longer. Put the vodka (about 125ml (4 fl oz) in a small pan and warm on the hob. Light it, pour it over the pudding and carry ceremoniously to the table. I think we’ll try it this year!

The cooking instructions are for a 750w microwave.

Serves 8-10

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Iced Christmas Puddings - MS Word document for downloading

I first came across Iced Christmas puddings in Australia. A friend served a delicious one, which was ever so simple and made in the bought ice cream container:

1. Soak about 100g (4oz) mixed dried fruit overnight in 4 fl oz (125ml) brandy.
2. Then stir into a pint of double cream.
3. Scoop out about half a carton of vanilla ice-cream, returning this scooped out ice-cream to the freezer
4. Add the brandy mixture to the ice cream in the container, smoothing out as a layer.
5. Freeze until firm.
6. Top up the container with as much of the reserved ice cream as possible.
7. Freeze until required.

To serve: to turn out, dip the container into very hot water for about 5 seconds. Loosen the pudding by twisting a fork in the centre, before turning upside down over the serving plate. Serve immediately.

The photograph is for Iced Christmas Pudding (from BBC “Good Living” with
Jane Asher), ready to go in the freezer. Read more »

Mincemeat Loaf For Christmas Morning - MS Word document for downloading

I think this recipe originally came from a Reader’s Digest cookbook. Christmas Lunch in our house is a very movable feast. It gradually dawned on me that it would be lovely to start Christmas Day with a special breakfast. I came across this recipe and couldn’t wait to try it.

Be warned, though - it can have consequences if served for breakfast with lots of Buck’s Fizz and black coffee! The friends who shared it with us that first year staggered home. Even though they spent much of the rest of the day recovering, they did ask to be invited again! I tucked in, like everyone else. As I hadn’t prepared the Brussel Sprouts the night before, I ended up feeding my family frozen ones! That is something I have never been allowed to forget (amongst other things!).

Mincemeat Loaf is made like garlic bread, but with brandy butter and mincemeat, (homemade, of course). Allow about half a French stick or baton per adult, plus a bit. It’s difficult to give quantities accurately for the mincemeat and brandy butter. It’s according to taste, really. It’s very rich and filling, so you need to bear this in mind when making it up. A little bit of plain bread with each slice is very refreshing.

Preparation time: about 10 minutes for 3 loaves. I prefer to make the loaves up and pop them in the freezer (for up to 3 months), allowing them to thaw out overnight, in the fridge. You could make them up on Christmas morning and pop them straight in the pre-heated oven for 10-15 minutes at 180C- Gas Mark 4.(The fruit will be very hot, so take care!)

Cooking time: as above, immediately before serving. Turn the oven right down and keep unopened loaves warm until required.

This quantity serves 4 adults.

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